We aren't too fancy around here but we're hungry often, so its about time I learn how to cook. I figure if I don't learn now, we're gonna have to eat cardboard forever. Most of these aren't my own ideas but I can follow a recipe and take a crappy iPhone picture of it. The fire alarm goes off at least once a week but hopefully somewhere along the way I'll figure out how to make something of my own. Maybe.

Saturday, March 10, 2012

(Original Recipe from The Sugar Pixie)By now everyone knows what Sriracha is, you know, Rooster Sauce... and if you don't know, you should probably try it. It goes great with almost everything, like ketchup. Even in ketchup. And on eggs, and rice, and noodles, and soup, and peanut butter cookies... ?? Apparently so. I found this recipe by The Sugar Pixie, and really I couldn't wrap my head around the idea at first. But then I thought, it has to be good - especially because the hoisin dipping sauce used for the fresh garden rolls I eat have peanut butter and Sriracha.. so its got to be good. Has to be. Must be.WHAT YOU'LL NEED:

1 cup of peanut butter

1 cup of sugar

1 large egg - lightly beaten

1 tsp vanilla extract (optional)

1 tsp of Sriracha (more/less depending on you)

Granulated sugar for dipping.

* NOTE - you can use any peanut butter cookie recipe

DIRECTIONS:

Preheat the oven to 350 degrees.

Mix the peanut butter and sugar together first.

Slowly add in the egg, vanilla, and Sriracha.

Scoop out about 1.5 tbs of dough and roll into a ball.

Dip the top of the balls into the granulated sugar and place them 1.5 inches apart on the baking sheet.

Flatten the dough balls and make a cross pattern on the cookie with a fork.

Bake for 10-12 mins. The edges should be golden brown.

Let them cool for a few minutes then transfer to a cooling rack.

You're either going to love it or turn your nose up. Luckily for me, they weren't favored very much by everyone else in my house....more delicious greatness for me!!